Chicken Chorizo and Tortilla Stoup Stew Like Soup
Dive into a hearty, flavor-packed bowl of Chicken Chorizo and Tortilla Stoup—a delightful hybrid of stew and soup that’s perfect for cozy weeknight dinners! This recipe combines tender, seasoned chicken thighs with smoky chorizo, vibrant vegetables, and bold spices like cumin and smoked paprika. Simmered in a rich tomato and chicken broth base, the dish is loaded with black beans, sweet corn, and crispy tortilla strips for texture and crunch. Garnish with fresh cilantro, a squeeze of lime, and optional toppings like shredded cheese, sour cream, or creamy avocado to make it your own. Ready in just under an hour, this one-pot wonder is a satisfying, gluten-free meal that strikes a perfect balance between comfort and spice.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Chorizo sausage
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 14.5 ounces Canned diced tomatoes
- 4 cups Chicken broth
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Frozen corn
- 4 small Corn tortillas, cut into strips
- 0.25 cup Cilantro, chopped
- 1 medium Lime, cut into wedges
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear in the pot for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Crumble the chorizo sausage and cook for 3-4 minutes until browned. Remove and set aside, leaving the drippings in the pot.
Lower the heat to medium and add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute or until fragrant.
Deglaze the pot by adding the canned diced tomatoes (with their juice), scraping up any browned bits from the bottom.
Pour in the chicken broth and return the chicken thighs to the pot. Bring to a simmer, cover, and cook for 15 minutes.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the cooked chorizo, black beans, and frozen corn.
Simmer uncovered for 10 minutes to allow the flavors to meld together.
Meanwhile, fry or bake the tortilla strips: For frying, heat a small amount of oil in a skillet and fry the strips until golden and crisp. For baking, toss the strips with a little olive oil, spread them on a baking sheet, and bake at 375°F (190°C) for 10 minutes or until crispy.
Just before serving, stir in the chopped cilantro and adjust seasoning with more salt, if needed.
Ladle the stoup into bowls and top with crispy tortilla strips. Serve with lime wedges on the side and optional toppings.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 10601 mg | 461% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 35.6 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 923 mg | 71% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4969 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
